Pistachio Lettuce Salad
10 cups torn Bibb or Boston lettuce
1 can (11 ounces) mandarin oranges, drained
1 cup pistachios, coarsely chopped
1 cup raisins
Dressing:
1/4 cup rice vinegar
2 tablespoons canola oil
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
In a large salad bowl, combine the lettuce, oranges, pistachios and raisins. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad; toss to coat. Yield: 16 servings
Herb Bread
1/2 cup warm water
1 tablespoon canola oil
1 1/3 cups bread flour
1 tablespoon grated Parmesan cheese
2 teaspoons sugar
1 teaspoon dried minced onion
1 teaspoon dried parsley flakes
1/2 teaspoon dried basil
1/4 teaspoon salt
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf
Shepherd’s Pie
5 pounds potatoes, peeled
and cubed
2 pounds ground beef
2 large onions, chopped
2 garlic cloves, minced
2 cans (15 1/2 oz. each) whole kernel corn, drained
1 1/2 cups barbecue sauce
2 packages, (8 oz. each) cream cheese, softened
1/4 cup butter, cubed
1 teaspoon salt
1/4 teaspoon pepper
2 cups (8 oz.) each ) shredded cheddar cheese
Preheat oven to 350º. Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender.
Meanwhile, cook beef, onions and garlic until meat is no longer pink; drain. Stir in corn and barbecue sauce.
Drain potatoes, mash with cream cheese, butter, salt and pepper. Spoon meat mixture into two greased 13×9 inch baking dishes. Spread mashed potatoes over top; sprinkle with cheese. Bake, uncovered, 25-30 minutes or until bubbly. Makes 2 casserole, 8 servings each.
To freeze: Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350º and bake 1-1/4 hours or until bubbly. Uncover; bake 5-10 minutes longer or until cheese is melted and a thermometer reinserted in center reads 165º.
